Italian Green Sauce

From The Yankee Cookbook

Sauces, Salad Dressings Recipes

Yield: About 1 cup

This sharp, fresh tasting sauce is traditionally served with the Italian version of boiled dinner, but it's also a fine accompaniment for grilled fish, roast chicken, and fried clams.

• 1 bunch parsley, rinsed, dried, and coarsely chopped, about 1 cup prepared
• 3 tablespoons drained capers
• 4 to 6 cornichon pickles (small sour cucumber pickles)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar

Finely chop the parsley, capers and cornichons, then combine with the oil and vinegar, or just whirl everything in a food processor, briefly, until finely chopped but not pureed.

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